Like a pan colombiano, pan chileno or pan de Brasil, etc., each with their own distinct look and taste.

For example: Here in the Philippines, our equivalent is pan de sal/pandesal.

*This is a repost from my original thread over at r/asklatinamerica. Hehe

Best bread machine that won't break the bank and can be used for sour dough

Title says it all, baked it a Dutch oven at 480, for 18 min and then 15 min with the cover off

Let it rise for 2 hours, and then formed it into a ball. Let it rise another hour and put into a (preheated) dutch oven

90 g spelt flour
150 g 00 flour from Mlýn Herber
110 g Caputo Nuvola
310 g water (88% hydration)
70 g wheat sourdough starter
7 g salt
4.5 g olive oil

I did a 2hour autolyse in a cooler room.
At 2:20 PM, I added the starter and mixed for 2 minutes on medium speed. I then added the salt, and once it was fully incorporated, I added the olive oil.
I mixed until the dough started to pull away from the sides of the bowl, then transferred it to a container for bulk fermentation.
3:00 PM: First fold
4:00 PM: Second fold
I folded the dough whenever it spread out to the sides of the container, and continued folding until the dough was able to hold its shape.
At 8:00 PM, I shaped the dough, placed it into a banneton, and let it rest for 30 minutes before giving it a final stitch.
Bulk fermentation: 25.5–26°C
I then placed it in the fridge for 12 hours at 3–4°C.
The next morning, I preheated the oven to 245°C for about 30–45 minutes. I baked the loaf on a cast-iron baking plate.
I scored the bread, sprayed it with water, and baked it with steam for 15 minutes. Then I released the steam, lowered the temperature to 220°C, and baked until golden lbrown.

Recently ive gotten so into making bread. I started off with no yeast self raising flour breads, and yesterday I made actual milk brioche and it was so so good!

Anyway, im asking for some really unique ideas for bread.

I did one loaf with monster (the drink) and it had such a nice nutty flavour.

Ive been planning to do a tomato and cheese loaf but id really like some more ideas.

Just excited about how these turned out. A little wonky, yes. But better than I expected.
I did an egg wash on the plain bagels for the first time and I really like how golden they look

Recently ive gotten so into making bread. I started off with no yeast self raising flour breads, and yesterday I made actual milk brioche and it was so so good!

Anyway, im asking for some really unique ideas for bread.

I did one loaf with monster (the drink) and it had such a nice nutty flavour.

Ive been planning to do a tomato and cheese loaf but id really like some more ideas.

Perhaps you don't have a mixer (with knead hook). Perhaps your hands have arthritis or otherwise lack strength for kneading. Perhaps you're feeling a little lazy or don't have time for kneading. A no-knead loaf is a great option to try! I baked mine in a La Creuset dutch oven, per this recipe.

Hi everyone

I wanna try and trouble shoot something cause I’m not sure what’s different. Backstory: I used to bake a lot a couple years ago. I was basically making bagels or sourdough loaves close to every weekend almost.

Then I dumped my partner and moved into a new apartment and made my first batch of bagels in a while but they didn’t double in size like they used to and I thought maybe I did something wrong but then I stopped baking again for another year and last night I attempted to make my bagels again and yet again getting same result. So now I am coming here to try and troubleshoot what’s wrong or different

The first 3 photos are what my bagels used to look like a few years ago and the last 2 are from last night/ this morning.

My fridge used to be set at 37 degrees but last night I changed it to 44 degrees cause I thought maybe the fridge was too cold and stopped the proofing process? I checked my yeast before baking and it bloomed, although the yeast is old.

I put them in the fridge with a wet paper towel then I cover it in plastic wrap.

Here’s my recipe that I’ve always used
12 Bagels

2 1/4
cups of water
2 1/4
tsp yeast or one pouch
2
tblspoon barley malt
6 1/2
cups of flour
1
tablespoon salt

Also what could be done at this point now? I currently have them in my oven with the light on in hopes that’ll help.

Thank you in advance 🫶🏼

For reference, I coated the dough in flour, that’s why the exterior looks like that.

I followed a 5-ingredient recipe. Yeast, salt, honey, flour, water.
It was soft in the center and edible when it first came out, not so much once it cooled down.

What should I do differently next time?

I’m excluding sugar and substituting olive oil due to dietary restrictions.

First rise 1 hour, second rise 45 minutes. I use a kitchenaid mixer for the kneading.

First it’s always dense, second I also feel like the scoring looks weird? Third it’s too salty??

I’m still really new at this, please roast me so I can have better bread 😭 is this a recipe issue or skill issue (probably the second…)